Royal Salad

Ingredients

• two raw beets
• two carrots
• two onions
• two turnips
• double the quantity of raw cabbage
• two tablespoonfuls of oil
• Salt to taste
• Sprinkle well with celery seeds
• whites of two eggs
• one lemon

Method

1. 1

   Grind or grate the beets, carrots, onions, and turnips.

2. 2

   Mix with raw cabbage.

3. 3

   Season with salt, celery seeds, and oil.

4. 4

   Serve with beaten egg whites mixed with lemon juice.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 86. The excerpt below is the record exactly as published.

two raw beets, one raw turnip and one raw carrot and grate or grind moderately fine. Mix thoroly, adding two teaspoonfuls of ground pinon nuts or walnuts. Use lemon juice to season. Salt to taste. Serve upon selected raw cabbage leaves trimmed with celery. Any of the dress- ings may be used if desired. ROYAL SALAD. Grind or grate raw beets, carrots, onions and turnips, two of each, or cut fine ; double the quantity of raw cabbage. Mix it all together. Salt to taste. Sprinkle well with celery seeds. Season with lemon ; add two tablespoonfuls of oil ; mix thoroly. Serve with whites of two eggs thoroly beaten with lemon juice, one lemon to the whites of two eggs. FRUTA SALAD. Cut fine with scissors fifteen seeded raisins, three prunes and one fig, and spread over one-half cupful of mashed malted barley, rolled oats or wheat. Pour over it one-half cupful of nut cream and let it stand for fifteen minutes be- fore serving. DELICIA SALAD. Slice one apple, two bananas and three prunes. Spread over one-half cupful of soaked grain of any kind and serve with nut cream. VEGEFRUIT. Slice two tomatoes, one small onion, the tops of green onions, one tablespoonful of finely-chopped parsley, a pinch 160 of celery seeds, one tablespoonful of finely-ground Brazil nuts, one tablespoonful of olive oil. Serve upon lettuce leaves with Cream Mayonnaise. JARAH. One sliced pear, twelve grapes, one orange, one table- spoonful each of finely-ground walnuts and pine nuts. Serve with flaked rice in an orange peel, using nut cream, if de- sired. FIG SALAD. Six figs, one datQ and two sweet prunes, finely chopped. Add two tablespoonfuls of finely-ground St. John's bread (locust fruit), and the juice of two persimmons. Served with flaked tapioca and rice makes a meal. VEGETABLE SALAD. Cut fine one head of lettuce, two onions

Cook this with the app: pantry check, scaling, and the assistant.